Been a while since I posted last, but I thought I would share my day of smoking a few select pork pieces.

From left to right:

Boneless Pork Loin with 2:1:1 Pepper:Salt:Cajun Seasoning

Bone-In Pork Loin Roast with Fiesta Fajita Seasoning

Pork Butt Shoulder with Sweet Rub O' Mine

Will use TI with boneless loin and get that to 150 DegF. Then wrap and rest that and bone-in roast for a few hours. Move TI to shoulder and hope it finishes before I go to bed. It's only 5 lb so hopefully it won't take too long. Open to suggestions from all the pros on here though.

Great smoke! How is the 2:1:1 taste? I'm smoking a loin next week to make sandwhich deli slices next week and that sound like a perfect flavor! Points!

The 2:1:1 worked out great. It's got a nice peppery taste (I LOVE pepper though) with a little kick and just enough salt to know it's there. I tried a 1:1:1 before and it was way too salty for my taste.